Honeydew Apricot Mint Water: Easy Chilled Recipe

Honeydew apricot mint water is chilled water infused with fresh honeydew, apricot, and mint; it takes 2 hours 10 minutes total and makes about 4 cups (960 ml), or four servings.

For another combination, try the ai infused water generator.

What is honeydew apricot mint water?

Honeydew apricot mint water is a lightly flavored infusion made by steeping cut fruit and fresh mint in drinking water. The fruit is not blended or squeezed, so the finished drink tastes subtler than juice.

Honeydew gives the water a mild melon flavor, apricot adds a gentle tartness, and mint makes the finish fresh. Find more ideas in these melon infused water recipes.

What ingredients and ratio do you need?

For about four servings, use:

Water: 960 ml (4 cups), cold drinking water
Honeydew: 100 g (about 2/3 cup), diced, rind and seeds removed
Apricot: 50 g (about 1/3 cup), sliced, pit removed
Fresh mint: 5 g (about 1/4 cup loosely packed, or 8–12 leaves)

The fruit amounts are approximate; the size of the dice and slices affects how much fits in a cup. Together, the honeydew and apricot make about 150 g, or 1 cup, of fruit for roughly 1 liter of water. A pitcher larger than the water volume leaves room for the fruit and makes pouring easier.

Choose ripe fruit for a fuller flavor. The honeydew should be pleasantly fragrant, and the apricot should have some give without being mushy. Use fresh mint leaves that look green rather than wilted or slimy.

How do you make honeydew apricot mint water?

Allow about 10 minutes for preparation, followed by at least 2 hours in the refrigerator.

Wash your hands, pitcher, and utensils. Rinse the whole honeydew, apricot, and mint under running water; scrub the melon rind before cutting.
Cut the honeydew, remove its rind and seeds, and dice enough flesh to measure 100 g (about 2/3 cup).
Slice the apricot and discard the pit. Measure 50 g (about 1/3 cup) of slices.
Add the honeydew, apricot, and mint to the pitcher. Gently bruise the mint leaves between your fingers to release their aroma.
Pour in 960 ml (4 cups) of cold drinking water and stir gently.
Cover and refrigerate for 2 hours. For a stronger infusion, steep for up to 4 hours before tasting.
Serve cold, straining out the fruit and mint if you prefer. Divide the water among four glasses for approximate servings of 240 ml (1 cup).

Taste before removing the ingredients: you can leave the fruit and mint in for a more pronounced flavor or strain them for a cleaner-looking drink. The flavor remains delicate because the fruit is steeped rather than pureed.

Why do honeydew, apricot, and mint work together?

Honeydew is mild enough to let the other ingredients show through. Its soft sweetness gives honeydew infused water a mellow base without needing added sweetener.

Apricot adds a slightly tangy fruit note that balances the melon. As with apricot infused water, ripe, fragrant fruit is useful when the flavor comes from steeping rather than squeezing.

Mint brings a cool aroma rather than a strong fruit flavor; learn more about mint water. Together, the ingredients make plain water more flavorful, which may make it more appealing to drink.

The main benefit of the infusion is hydration. Honeydew and apricot contain nutrients when eaten, but the amount that transfers into steeped water is uncertain. The liver and kidneys do most of the body's detoxification; this drink does not cleanse or flush toxins.

How should you store honeydew apricot mint water?

Keep the pitcher covered and refrigerated. Drink the water within 24 hours for the best flavor, and discard it by 2 days after making it, or sooner if it becomes cloudy, slimy, or sour-smelling.

Keep it chilled when serving, rather than leaving the pitcher out for an extended period. Use a clean utensil to remove the fruit and mint if you do not strain the whole batch.

How can you vary the recipe?

For a more melon-forward pitcher, replace some of the apricot with an equal amount of honeydew. For a brighter, tarter flavor, do the reverse, keeping the total fruit close to 150 g (about 1 cup).

Adjust the mint to taste within the recipe's range. Bruise the leaves gently for more aroma, or leave them intact for a subtler result. You can also serve the strained infusion over ice; the melting ice will gradually make the flavor lighter.

For a less pulpy drink, cut the fruit into larger pieces and strain before serving. Avoid squeezing the fruit if you want the delicate flavor and very low calorie content typical of steeped infused water; eating or squeezing the fruit adds its calories.